Grilled lamb with zucchini and tabule '

3_06084 GRILLED LAMB with ZUCCHINI and TABULE ' INGREDIENTS for 4 PEOPLE 4 saddle of lamb slices 2 cm thick, 4 courgettes, 130 g of Parmesan cheese, throw 750 ml of tomato sauce, 2 green peppers, firm but ripe tomatoes 3, 2 Zucchini, 140 g of pitted black olives, 250 g of pre-cooked couscous, a knob of butter, extra virgin olive oil, a sprig of mint, salt, pepper.

Wash the vegetables, dry.

Cut the ends of 4 Zucchini, then cut into slices not too thin.

Pour on the bottom of a aluminum pan a few spoonful of tomato coulis and carefully roll out with the back of a spoon.

Lay over a layer of Zucchini, salted and then repeat by alternating the ingredients.

Ultimate the last layer with Zucchini.

Sprinkle with the grated cheese.

Sprayed with a few tablespoons of olive oil, cover with foil paper and bake the zucchini on the barbecue.

Clean the peppers, remove the seeds and inner strands and cut the flesh into cubes.

Remove the seeds and the water to the tomatoes: cut the flesh into cubes.

Clean the remaining Zucchini and cut into cubes.

Bring to a boil and salt water hot, plunge the couscous, turn off the heat, cover the couscous swollen by absorbing all the cooking water.

Remove the cover, add the knob of butter and sgranatelo with the prongs of a fork.

Add the prepared vegetables Couscous and pitted olives: sprayed with 2 Tablespoons extra virgin olive oil and stir.

Cover with foil and let stand in refrigerator until time to serve.

Cook lamb steaks on the barbecue, so that the inside remains well Rosé.

Serve the meat with courgettes, Mediterranean Couscous and garnish with fresh mint leaves.